Title: Cocoa Chocolate Crinkles
Categories: Cookies, Mexican, Microwave, Tex-mex
Yield: 1 servings

1/2 c Shortening
1 2/3 c Sugar
2 ts Vanilla
2 Eggs
6 tb Cocoa
2 c Flour
2 ts Baking powder
1/2 ts Salt
1/3 c Milk
1/2 c Nuts
Powdered sugar

Cream shortening and sugar. Add vanilla and well beaten eggs. Sift
together cocoa, flour, baking powder, and salt. Add to creamed mixture
alternately with milk, blending well after each addition. Stir in nuts
and chill dough at least 3 hours. Shape chilled dough into small balls.
Roll each in powdered sugar. Place on cookie sheet about 2-inches apart.
Bake in a 350 degree oven 10-12 minutes.

—–

RED BEAN SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cajun Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 sl Beef Frye
1 Onion, sliced thin
3 Ribs celery, diced
2 Bay leaves
1 tb Flour
2 c Hot water
2 c Cooked red beans
2 sl Lemon
1/2 ts Salt
Pepper to taste
1 tb Worcestershire sauce

Cook Beef Frye, onion and celery in a sauce pan until
onion is tender. Add bay leaves and flour and stir
until smooth. Add hot water, red beans, lemon, salt ,
pepper, and Worcestershire sauce and cook for abt. 20
min. Press through coarse sieve and place back in
saucepan. Heat thoroughly and serve.

Consistency may be adjusted by adding desired amount
of either chicken stock (kosher broth) or water.

– – – – – – – – – – – – – – – – – –

EGGNOG MOLD

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pk Gelatine,unflavored
1/2 c Cold Water
1 cn Eggnog,chilled
1 c Almonds,ground
1 cn Mandarin Oranges,drained
Coolwhip to taste

Sprinkle the two envelopes gelatine onto the water to soften. Place over
low heat, stirring until dissolved. Add gelatin to the eggnog, add the
almonds. Pour into an oiled 5-cup mold. Refridgerate until set, about 3-4
hours. Unmold and garnish with the mandarin oranges and coolwhip .

From: Brigitte Sealing, Cyberealm BBS Watertown, NY 315-786-1120

– – – – – – – – – – – – – – – – – –

ENGLISH TOASTING BREAD

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Pam vkbb14a Breads
Bmm Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 pound loaf
3/4 c Milk
3/8 c Water
3 c Bread flour
1 t Salt
2 ts Sugar
1/4 ts Baking soda
2 ts Yeast
Cornmeal

This si a special bread, coated with cornmeal, so it needs to be
baked in a loaf pan in the oven. Heavenly with orange marmalade.

Put all ing. in b/m except cornmeal. Dough setting.

When machine beeps, remove bread pan turn out dough onto floured
countertop.

Grease an 8 1/2x 4 1/2 x 2 1/2-inch loaf pan; sprinkle all sides with
cornmeal. Place dough into prepared loaf pan. With your hands,
carefully press it evenly into pan. Sprinkle the top with cornmeal.
Cover and let rise in a warm oven for 20 to 30 min or until dough
almost reaches top of pan. To warm oven slightly, turn oven on Warm
setting for 2 minutes then turn off) Preheat oven to 400F bake 25
min. Cool.

– – – – – – – – – – – – – – – – – –

Shaker Fresh Herb Soup

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Butter or margarine —
Unsalted
2 tb Fresh chives — minced
2 tb Fresh chervil — minced
2 tb Lemon sorrel leaves —
Minced
2 ts Fresh tarragon — minced
1 c Celery ribs — finely
Chopped
4 c Vegetable broth
Salt and pepper
1 pn Sugar
4 sl Whole wheat bread —
Toasted
1 d Freshly ground nutmeg
Grated cheddar cheese

Melt the butter over medium heat in a large heavy pot.

Add the herbs and celery and cook, stirring, until
wilted and soft, about 3 minutes.

Add the broth, salt, pepper, and sugar.

Bring to a boil, reduce the heat to low, cover, and
simmer for 20 minutes.

Place a slice of toast in each soup bowl and pour the
soup over. Dust with nutmeg and sprinkle with grated
cheese

Recipe By : Sister Amelia’s Shaker Receipts

– – – – – – – – – – – – – – – – – –

Date: Tue, 17 May 94 10:06:54 GMT
From: nanette.blanchard@springsboard.org (NANETTE BLANCHARD)

From Beyond Alfalfa Sprouts and Cheese: The Healthy
Meatless Cookbook by Judy Gilliard and Joy Kirkpatrick, R.D.

VEGETABLE PAELLA

1 medium-size red onion, peeled and sliced
2 cloves garlic, minced
1 cup rice, uncooked *
1 (14 oz) can tomatoes
1 cup vegetable stock
1/2 tsp turmeric
1/2 (9 oz) pkg frozen artichoke hearts
1 red bell pepper cut into strips
1/2 cup frozen small peas
1/4 lb small whole baby carrots
6 corn cobettes (Maybe those mini cobs that are sold in jars??)

Spray the bottom of a large, heavy-lidded pot with nonstick
spray. Heat to medium heat and saute onion rings and garlic.
Add rice and stir to brown lightly. Add vegetable stock
and tomatoes. Stir in turmeric, carrots, and artichoke hearts.
Cover and reduce heat to simmer for 10 minutes.
Add remaining ingredients, cover, and continue to simmer
for 10 to 15 minutes more until rice is done.
*If using brown rice, ad dcarrots and artichoke hearts when 20
minutes of cooking time remains. Add remaining ingredients 10
minutes later.
Makes 6 servings (Per serving: 173 calories, 1 gram fat)

Title: Boiled Shrimp Dip
Categories: Wildgame, Appetizers
Yield: 1 servings

1 pt Mayonnaise
1 t Capers, minced
1 t Anchovies, minced
1/2 ea Lemon, juice of
1 x Tabasco, dash
1 x Worcestershire sauce, dash
1 ea Dill pickle, medium, minced
1/4 c Parsley, finely chopped
1/2 T Horseradish, creamed
2 T Mustard, creole
2 ea Garlic clove, minced
2 T Onion, minced

Mix all ingredients and chill. Source: Beach Cab Co’s January JET
BLAST circular. Recipe date: 01/16/88

MMMMM

Title: RED COOKED BEEF WITH GRAVY NOODLES
Categories: Chinese, Beef
Yield: 4 servings

1 lb Boned chuck roast or thick
-steak
3 tb Cooking oil
2 tb Peanut oil or deep frying
-oil
2 Scallions, coarsely chopped
2 Cloves garlic, minced
1/4 ts Fresh ginger, minced
4 lg Stalks Napa cabbage, leaves
-removed,
Cut in 2″ squares
1/2 lb Fresh egg noodles

——————–RED-COOKING LIQUID——————–
1 ts Sichuan peppercorns
4 c Water
1/2 c Black soy sauce
2 tb Chinjiang vinegar
2 Scallions
3 sl Ginger
1 Piece dried licorice root
-(opt)

———————GRAVY INGREDIENTS———————
1 1/4 c Chicken stock
2 tb Medium sherry
1 ts Ground bean sauce
1/2 ts Sugar
Cornstarch paste

A fatty cut of beef gives this dish more beef flavor,
which is the point of the dish; rich, mellow, gently
seasoned.

Red-Cooking Meat: In medium hot wok, toast
peppercorns until fra- grant (avoid burning); crush
finely mince with cleaver; reserve. Cut beef into 1
1/2″ chunks. Heat cooking oil in hot wok until it
starts to smoke; brown beef in several batches; drain
oil discard. Combine peppercorns remaining
ingredients of red-cooking liquid; add to wok. Bring
to boil; reduce heat simmer, covered, for 1 1/2 to 2
hours, until meat is very tender. (If liquid
evaporates before meat is tender, add cup of water or
stock and continue cooking.) Remove meat from liquid.
If desired, cool meat, cover and refrigerate.

Boiling Noodles: Bring 4 qts. water to rolling boil;
add noodles. Drain when still slightly undercooked.

Stir-frying: Heat peanut oil in hot wok. When oil
starts to smoke, add scallions stir-fry until
fragrant. Add garlic, ginger Napa cabbage; stir-fry
for about 1 minute, until cabbage is slightly wilt-
ed. Add meat all gravy ingredients except cornstarch
paste. Reduce heat to medium, cover, simmer for
about 3 minutes. Remove cover; dribble in enough
cornstarch paste to make a light gravy; not too heavy
as you want to coat noodles, but not too soupy either.
Turn up heat; when sauce returns to boil, add noodles.
Toss to mix ( reheat) noodles. Transfer to warmed
serving platter or large bowl.

—–

Las Chiquitas Chili

Recipe By : Michael Bower
Serving Size : 4 Preparation Time :0:30
Categories : Pork Dishes Soups
Southwestern Cuisine

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 cans pinto beans
3 pounds pork — cubed
2 cans cooking tomatoes
1/2 teaspoon crushed red peppers (vary to taste)
1/4 teaspoon garlic powder
1 package corn tortillas (8“)

Cube the meat
Brown the pork in a large skillet until 1/2 done.
Blend tomatoes, red peppers and garlic powder in a blender
Pour the blended ingredients over the meat and cook (simmer) until done.
The meat should be moistly coated but there should be very little juice
in the pan when you are done cooking.

Heat pinto beans in a separate pan.

Serve the beans and the meat in a separate dish.

Ladle beans and juice into a bowl, ladle meat over the beans, top with
broken tortillas or eat tortillas on the side.

– – – – – – – – – – – – – – – – – –

Serving Ideas : The tortillas will curl up in the chili if served that
way

NOTES : This recipe was derived from a chili served at a ”mexican"
restaurant in Kansas City. It took many tasting visits to the restaurant
to get it right. Somebody had to do it. (The restaurant’s chili is so
good I once had my mother bring me 6 quarts on an airplane trip so that I
could have some. Freezes well but gets spicier.

—

Title: GRILLED VEAL CHOPS PIZZIAOLA
Categories: Italian, Meats, Sauces
Yield: 4 servings

4 Veal T-bone loin chops, 1
-inch thick
2 ts Olive oil
2 ts Dried oregano, crumbled
Salt
Freshly-ground black pepper
4 ts Olive oil
1 md Onion, finely minced
1 cn Italian plum tomatoes with
-basil, drained and
Coarsely chopped (reserve
-juice)
2 lg Garlic cloves, flattened
1 ts Sugar
1 ts Dried basil, crumbled
1 ts Dried oregano, crumbled
8 Anchovy fillets, pounded to
-smooth paste
4 ts Capers, drained
Fresh Italian parsley,
-minced (garnish)
4 Lemon wedges (garnish)

Pat veal chops dry, then rub with oil, oregano, salt,
and pepper. Arrange in a single layer in baking dish.
Set aside at room temperature for 2 hours. Heat oil
in heavy (or non-stick) large skillet over medium
heat. Add onion and cook until wilted. Stir in
chopped tomatoes, garlic, sugar, basil, and oregano.
Increase heat to medium-high; cook until juice
evaporate, about 5 minutes. Blend in reserved tomato
juice with anchovy fillets. Partially cover and cook
until thickened, about 10 minutes. Stir in capers and
cook for 5 minutes longer. Grease broiler pan and
position about 3 inches from heat; preheat pan and
broiler. Transfer chops to heated pan; cook, turning
several times, until charred and crusty on outside and
juicy inside, about 10 minutes total. Brush chops
during last several minutes with any marinade
remaining in dish. Transfer chops to individual plates
(warmed). Nap evenly with sauce. Sprinkle with
parsley. Garnish with lemon wedges.

Makes 4 servings.

[Bon Appetit’s LIGHT AND EASY SPECIAL] Posted by Fred
Peters.

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